Pizza Burgers
235
18
1.30k
I first made these pizza burgers on a rainy weeknight when I wanted pizza but lacked the patience for dough — they’re comfort food, fast, and endlessly adaptable. Ground beef cooks down with onion and garlic, then gets sauced and topped like a tiny pizza and served on toasted English muffins. They’re perfect for busy families, pizza lovers craving something different, or anyone who wants a handheld meal that tastes like a slice.
Why you’ll love this dish
These pizza burgers are the best of two worlds: the savory, beefy punch of a burger and the saucy, cheesy satisfaction of pizza. They come together in about 30 minutes, use pantry-friendly ingredients, and please kids and adults alike. Make them for a weeknight dinner, a casual game-day spread, or a quick lunch.
“We made these when the kids wanted pizza but I needed something faster — now they ask for them every week.” — a happy home cook
They’re budget-friendly because a pound of ground beef stretches across four English muffins, and they’re highly customizable. Want a slimmer, finger-food version? Try a mini take like these mini pizza burgers for parties or lunches.
Preparing Pizza Burgers
Step-by-step overview: Brown the beef with onion and garlic, drain if needed, then stir in marinara and simmer briefly. Fold in mushrooms and pepperoni to warm through. Toast English muffin halves, pile on the saucy beef, top with mozzarella (and extra pepperoni), and broil until the cheese bubbles. Serve hot.
This quick roadmap helps you scan the process before you start cooking. Expect about 25–35 minutes total time from start to finish.
What you’ll need
- 1 lb ground beef (This is the star of the dish!)
- 1 medium onion, chopped (Adds sweetness and depth.)
- 2 cloves garlic, minced (Essential for that savory taste.)
- 1 cup marinara sauce (Transforms burgers into a pizza experience.)
- 1 cup mushrooms, sliced (Bring an earthy flavor; can substitute with bell peppers.)
- 1 cup pepperoni, sliced (Adds a smoky and spicy edge.)
- 1 cup mozzarella cheese, shredded (Feel free to mix in other cheeses.)
- 4 English muffins, split and toasted (Acts as a perfect base.)
- Bell peppers or olives, sliced (Customize to suit your tastes!)
- Salt and pepper to taste; optional dried oregano or red pepper flakes for more pizzazz
Substitutions and notes: use turkey or plant-based ground meat to lighten it up; replace mozzarella with provolone or a blend of mozzarella and parmesan for a sharper finish. If you prefer a crisper base, check this air fryer garlic toast pizzas for inspiration on crispy toasts.
The cooking process explained
Before you dive in: preheat your oven broiler or set a skillet to medium-high heat. The important steps are to properly brown the beef (for flavor), not over-sauce the mixture (so the English muffin doesn’t get soggy), and to melt the cheese under high heat quickly so toppings stay moist.
Quick timeline:
- 5–7 minutes: sauté onion + garlic
- 6–8 minutes: brown beef and cook mushrooms
- 3–5 minutes: simmer with marinara
- 3–5 minutes: assemble and broil until cheese bubbles
Step-by-step directions
- Heat a large skillet over medium heat and add a splash of oil. Sauté the chopped onion until soft, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Add the ground beef. Break it up with a spatula and brown thoroughly, 6–8 minutes. Season with salt and pepper. Drain excess fat if the beef is very greasy.
- Stir in the sliced mushrooms and cook 2–3 minutes until they start to soften.
- Pour in the marinara sauce and mix until the beef is evenly coated. Simmer gently for 2–3 minutes to meld flavors. Taste and adjust seasoning; add oregano or red pepper flakes if desired.
- Fold in most of the sliced pepperoni (reserve some for topping). Let everything warm together for another minute.
- Meanwhile, split and toast the English muffins until golden. Preheat the oven broiler.
- Spoon the beef-and-sauce mixture onto each muffin half. Top with shredded mozzarella and the reserved pepperoni slices.
- Place on a baking sheet and broil 2–4 minutes, watching closely, until the cheese is melted and bubbling and the pepperoni edges crisp. Remove and let rest 1 minute before serving.
Cook’s notes: use a thin layer of sauce so the muffin stays crisp. If your broiler is aggressive, move the rack one level lower to avoid burning.
Best ways to enjoy it
Serve hot and slightly messy — that’s part of the charm. Pair with:
- A simple green salad with tangy vinaigrette to cut the richness
- Oven fries or sweet potato wedges for a classic combo
- Pickled peppers or sliced olives on the side to contrast the cheese
For crowd-pleasing finger-foods at a party, these go great with other handhelds like air fryer pizza bombs. For plating, stack two muffin halves on a warm plate and garnish with torn basil or a sprinkle of parmesan.
Storage and reheating tips
Cool leftovers to room temperature (no longer than two hours), then refrigerate in an airtight container up to 3–4 days. To reheat: place on a foil-lined baking sheet and warm in a 350°F oven for 8–10 minutes until heated through. For a crisper base, finish 1–2 minutes under the broiler.
To freeze: assemble but don’t broil. Wrap individually in plastic wrap and freeze up to 2 months. Reheat from frozen in a 375°F oven for 20–25 minutes, then broil briefly to melt cheese. Always reheat to an internal temperature of 165°F for safety.
Pro chef tips
- Dry mushrooms add more flavor — don’t overcrowd the pan when sautéing.
- If using lean beef, you can skip draining; fattier beef benefits from a quick drain to avoid greasy muffins.
- Toast the English muffins until firmly crisp; they’ll soak up sauce but not collapse.
- For even faster prep, use pre-sliced pepperoni and pre-shredded cheese.
- Want extra melty cheese? Grate fresh mozzarella from a block — it melts creamier than pre-shredded blends with anti-caking agents.
Creative twists
- Vegetarian: swap beef for crumbled tempeh or a plant-based ground and use dairy-free cheese.
- BBQ pizza burgers: use a smoky barbecue sauce instead of marinara, and swap pepperoni for crispy bacon.
- White pizza burger: omit marinara and stir in a garlic-ricotta mixture, then top with spinach and mozzarella.
- Mexican-inspired: swap marinara for enchilada sauce, add sliced jalapeños, and top with pepper jack.
- Slider party version: use small rolls or mini English muffins and serve as party sliders.
Helpful answers
Q: How long does this take to make?
A: Active time is about 20–25 minutes; total time, including broiling and quick prep, is roughly 30–35 minutes.
Q: Can I make this gluten-free?
A: Yes — swap the English muffins for gluten-free buns or serve the beef mixture over a bed of greens or cauliflower crust.
Q: Is it safe to reheat more than once?
A: It’s best to reheat only the portion you’ll eat. Repeated cooling and reheating increases food-safety risk. Store leftovers promptly and reheat to 165°F.
Q: Can I assemble ahead for a party?
A: You can prepare the beef mixture a few hours ahead and keep it warm in a low oven (200–225°F). Toast and assemble just before serving, then broil to finish.
Conclusion
If you want more riffs on the pizza-burger theme, The Kitchn’s take explores open-faced versions that highlight a crisp bread base: Open-Faced Pizza Burgers | The Kitchn. For a pepperoni-forward spin with step-by-step photos, Ree Drummond’s recipe is a solid reference: Pepperoni Pizza Burgers – The Pioneer Woman. If you’re curious about a baked approach that’s easy to scale, check this version on Food.com: Baked Pizza Burgers Recipe – Food.com.
Enjoy these pizza burgers hot from the oven — they’re a fast, comforting bridge between two classics.
Pizza Burgers
Ingredients
Method
- Heat a large skillet over medium heat and add a splash of oil.
- Sauté the chopped onion until soft, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Add the ground beef. Break it up with a spatula and brown thoroughly, 6–8 minutes. Season with salt and pepper. Drain excess fat if the beef is very greasy.
- Stir in the sliced mushrooms and cook 2–3 minutes until they start to soften.
- Pour in the marinara sauce and mix until the beef is evenly coated. Simmer gently for 2–3 minutes to meld flavors. Taste and adjust seasoning; add oregano or red pepper flakes if desired.
- Fold in most of the sliced pepperoni (reserve some for topping). Let everything warm together for another minute.
- Meanwhile, split and toast the English muffins until golden. Preheat the oven broiler.
- Spoon the beef-and-sauce mixture onto each muffin half. Top with shredded mozzarella and the reserved pepperoni slices.
- Place on a baking sheet and broil 2–4 minutes, watching closely, until the cheese is melted and bubbling and the pepperoni edges crisp. Remove and let rest 1 minute before serving.
